To serve

To make the caramelised almonds and honey, heat the almonds and sesame seeds in a small frying pan over medium heat.Cook for 2–3 minutes or until golden and fragrant.

Add the honey and cook for a further 2–3 minutes, stirring and shaking the pan constantly, until the mixture is well coated and the honey starts to darken slightly in colour.

Spread onto a baking paper-lined baking tray and set aside to cool. Break into pieces.

For the smoothie, whiz the ice, banana, carob powder, chia seeds (if using) and almond milk in a high-speed blender or small food processor until smooth. Scrape down the inside of the blender or processor bowl if required.

If the mixture isn’t moving well in the blender, add a tablespoon or two of water or almond milk, being careful not to add too much liquid.
Taste the smoothie and add a drizzle of honey to adjust the sweetness to your liking.
Spoon the thick smoothie mixture immediately into two chilled bowls and top with banana, the caramelised almonds, ﬂowers and a sprinkling of bee pollen.

If you like, ﬁnish with a drizzle of honey.

Note: to make vegan, swap the honey for rice malt syrup, pure maple syrup or a couple of drops of liquid stevia and leave out the bee pollen.

Recipe from Breakfast Bowls by Caroline Griffiths. Published by Smith Street Books. Out February 2017, $AU 29.99.